COSTA RICA Canet Musician Series Chopin
Exclusive honey-fermentation processing method that results in a unique taste
- 濾泡式掛耳
(10g)70 - Half Pounds
(hLB.)1100
- Since：2005
- Planting area：0.5HA
- Farm size：1.5HA
- Avg. Temp/Rainfall：20℃/ 1,300mm
- Growing Region：Tarrazu
- Altitude：1,800M
- Variety： Caturra
- Soil Type：vocano soil
- Grade：SHB
- Process：Raisin Honey Process
- Harvest：man-made gather
Passion fruit, honey, blueberry
Fruit tea, osmanthus, wild berries
ROSE、BUTTER、DARK CHOCOLATE、HONEY、COFFEE BLOSSOM、VANILLA、LEMON CITRUS、MAPLE SYRUP、APPLE
BUTTER、DARK CHOCOLATE、HONEY、VANILLA、LEMON CITRUS、MAPLE SYRUP
BUTTER、HONEY、COFFEE BLOSSOM、LEMON CITRUS、APPLE
Canet is situated at the point of highest altitude in Costa Rica's Tarrazu coffee plantation. The region is densely populated with fruit plantations mainly growing the passionfruit. Hence coffee plants are few and far between as they can only be planted in a specific area where special care is given and only ripe red coffee cherries are selected.
This coffee uses raisin honey processing technique which is a two-step honey fermentation method. The coffee cherries are first sun-dried into raisins before removing the skins for honey fermentation. This results in a richer fermentation aroma and enables longer preservation of the pectin as compared to other honey processing techniques. This 100% pectin honey processing technique confers the coffee with a strong raisin flavour. This method of processing increases sweetness while allowing the coffee to have the taste and balanced sourness of white wine.
